I love Creme Eggs.
Like I LOVE them.
They’re gooey, sweet, messy and only hang around for a few weeks of the year.
Due to the high fat and sugar content I decided to create my own healthier version.
A standard Creme Egg has about 150 calories, 9 grams of fat & 24g carbs.
My version (although smaller in size) are 90 calories with 6 grams of fat & 8g carbs.
The following recipe makes 10 small eggs.
You will need:
1 block of dairy free dark chocolate
1/2 block dairy free white chocolate
1 tablespoon coconut oil
2 drops yellow food colouring.
Melt the dark chocolate block in a bowl over some simmering water & once melted brush the chocolate into egg moulds of your choice. I bought these for $8 from Woolworths.
Refrigerate until firm- about 40 minutes.
While awaiting your chocolate to set you can begin making your ‘Creme’.
Repeat the melting of chocolate, this time with half a block of white chocolate & the tablespoon of coconut oil.
Once melted and thoroughly mixed pour a third of the mixture into a small bowl & mix with the two drops of food colouring. This will will be your ‘yolk’.
Leave the rest of the mixture to be used as the egg ‘white’. Let these sit at room temperature.
Pop out your chocolate eggs, once hardened and use some of the left over chocolate to join them together. Leave a small hole either at the side or on one of the ends so the Creme can be inserted.
Refrigerate again until set.
Using a small knife-tip push about half a teaspoon of the ‘yolk’ into the small hole, followed by a teaspoon of the ‘white’. Seal with a dab of dark chocolate and return to the fridge until sealed.
Continue until all your eggs are completed.
Enjoy the eggs at room temperature, & they needn’t be refrigerated.